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3. In a small bowl combine 3 tbsp. of sugar with the package of pectin. Add to the purée and applesauce. Bring mixture to a boil, being sure to stir consistently.

4. While stirring, add half of the sugar to the mixture and return to a boil.

5. Continue stirring, and add the rest of the sugar, and returning it to a boil.

6. Remove from heat, and add lemon juice.

7. Pour into prepared silicone trays, and allow to set overnight unrefrigerated.

8. Remove from trays and dust in sugar.

CHEF'S TIPS

Make sure to not purchase the light pectin crystals, it might not set properly.

If you don't have a silicone mould, create your own by filling a baking sheet with corn starch and using your finger to create a mould for the jelly. Another suggestion is to use an 8x8" baking pan and once jellies are set cut into squares.

These jellies are not as chewy as gummies made with gelatin, but we love the flavour from the fruit purée.